Wednesday, 12 October 2016

Dakor Na Gota - Deep Fried Spicy balls made with Coarse Chick Pea flour #SharadPoornima/Poonam

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Dakor Na Gota, another classic flavourful, spicy and sensational delicacy from classic Gujarati households. Dakor Na Gota is believed to have originated from the city of Dakor in state of Gujarat which is renowned as Lord Krishna pilgrimage hence the name and Gota means round spiced chick pea flour deep fried balls.

Original Dakor Na Gota, which you get in Dakor are made with Dakor Gota Mix without any methi ( fenugreek ) leaves, and the batter prepared with either milk or yogurt and served with thick and creamy yogurt as people believe that Lord Krishna was fond of dairy products and in Dakor they have unlimited supply of milk. I am lucky enough to visit Dakor twice in my life and thoroughly enjoyed my trip and obviously the authentic and  famous Dakor Na Gota over there. However in home prepared one you can add finely chopped fenugreek leaves and coriander leaves.

Dakor Na Gota, are specially prepared and enjoyed on Sharad Poonam / Poornima with Doodh Poha after playing Dandiya Raas. Sharad Poornima dandiya raas event celebrates Krishna dancing with with the Gopis on this full moon day. It is a must have during the festive season but you are free to enjoy at anytime.

The Gota recipe I have today, have prepared with my own homemade gota mix, see recipe here..which is very handy as you never know when your taste buds craves for something hot and spicy or you can find a great escape even if you have unannounced guests pay you a visit. Just add little milk, yogurt or water into Gota mix and Dakor Na Gota ready in a jiffy.

So hey guys why don't you prepare these mouthwatering and aromatic Dakor Na Gota this Sharad Poornima ?

Notes :-
If you don't have fresh fenugreek, use coriander but DO NOT kasoori Methi.

You will need :-

  • 2 cup homemade dakor na gota mix
  • 1/2 cup fresh roughly chopped fenugreek leaves
  • 3-4 tbsp. plain yogurt, milk or water
  • 2-3 tsp. green chilli and ginger paste
  • Oil for deep fry 
Method :-
Combine all the ingredients in a bowl and mix well.
Make a batter of dropping consistency.
Leave the batter 5-10 minutes.
Heat oil in a kadai.
Once again whisk the batter and drop small balls in the oil using your hands or with the help of two small spoons.
Fry them on a medium heat until they become golden brown.
Remove it from the kadai and serve hot with thick plain yogurt, green chutney and Tarmarind chutney.
I think you can serve these with tea as well. 
Enjoy !

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